Queso Flameado Con Chorizo Y Nopales (Cheese Dip with Chorizo and Cactus (w/ substitutes)) Recipe

"We love this type of dip and I sometimes see cactus leaves at the market and what to do with it? Here is a favorite yummy option hailed from Southern Mexico. Nopales are also known as "prickly pear cactus pads". However, if nopales are not available in your area, substitute equivalent amount with either poblano peppers, green beans, okra or asparagus."

Original is 4 servings

Metric US

I've Tried It

Ingredients

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2 small nopales, spines trimmed away (also known as; prickly pear cactus pads. If nopales are not available in your area, substitute equivalent amount with either poblano peppers, green beans, okra or asparagus)
Kosher salt, to taste
2 teaspoons light olive oil
6 ounces (3/4 cup) chorizo Oaxaqueño or crumbled store-bought Mexican chorizo (discard the casings)

1 cup shredded Monterey or Pepperjack cheese
2/3 cup shredded Oaxacan cheese
Chopped cilantro leaves, to garnish over the top
Tortilla chips or warm soft corn tortillas, for serving

Nutritional

Serving Size: 1 (213.4 g)
Calories 1066.1
Total Fat - 101.5 g
Saturated Fat - 48 g
Cholesterol - 209.4 mg
Sodium - 571.2 mg
Total Carbohydrate - 1.3 g
Dietary Fiber - 0 g
Sugars - 0.5 g
Protein - 35.2 g
Calcium - 598.3 mg
Iron - 2 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Rinse the cactus leaves with cold water and pat them dry; season on both sides with salt.

Step 2

Preheat a skillet (preferably cast iron skillet or cast iron grill pan) big enough to contain both cactus leaves over high heat (if they won’t both fit, work in batches or in two separate skillets). Add the cactus leaves and cook, flipping them every 3 to 4 minutes, until well seared on both sides, about 15 minutes total. Transfer to a cutting board and let rest until cool enough to handle, then slice the leaves into thin, bite-sized strips.

Step 3

Preheat the oven to 375°F. In a medium skillet, heat the oil over medium-high heat. Add the chorizo and cook, breaking up the meat into small pieces with a wooden spoon or spatula, until browned and cooked through, 6 to 8 minutes. Drain off any excess fat that pools in the bottom of the pan.

Step 4

In a 16-ounce (6-inch) cazuela or other ovenproof baking dish, layer half of the Monterey and/or Pepperjack cheese evenly on the bottom. Top with a layer of the chorizo, then one-quarter of the Oaxacan cheese, the cactus strips. In a bowl, mix the remaining Monterey and/or Pepperjack and remaining Oaxacan cheese, top this combination of cheese over the cactus strips.

Step 5

Set the dish on a baking sheet and bake until the cheese is completely melted and bubbling around the edges, about 10ish minutes (be careful not to OVERbake to prevent the cheeses from curdling). Remove and garnish with cilantro leaves. Serve immediately with chips or tortillas for dipping. Enjoy!

JostLori

What a pretty and delicious appetizer! Although I do have access to fresh nopales (called pencas, in Spanish) at the Hispanic grocery store, I took the easy way out and bought a jar of cooked nopales, drained and rinsed. I'm sure the seared fresh nopales would make this even tastier, though. Regardless... I cut this recipe down to fit into a 6-inch cast iron pan for the two of us. And loved it! The size was perfect for an afternoon appetizer with some tortilla chips and ice-cold Corona's! I totally recommend! Thanks for sharing!